Flank steak is the most underrated cut of beef, yet this budget-friendly cut is a hidden gem. When cooked properly, it can be one of the most flavourful steaks.
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This smoked flank steak recipe is perfect for any occasion, whether you’re hosting a backyard BBQ or looking to impress your family with a special dinner.
The marinade and dry rub are the keys to success in this recipe. The longer you marinate your steak, the better it will taste. Once the steak is cooked to perfection, all you need to do is slice it thinly against the grain and enjoy!
Whether you’re a seasoned pitmaster or just starting out, this best smoked flank steak recipe is sure to impress. With its bold, smoky flavor and tender, juicy texture, it’s the perfect dish for any meat lover. So fire up your pellet smoker and get ready to experience the ultimate in smoked steak perfection!
What Is A Flank Steak?
Flank steak is a popular cut of beef that comes from the abdominal muscles of the cow. It is a long, flat cut that is prized for its flavor and tenderness. Unlike other cuts of beef, such as ribeye or sirloin, flank steak is a leaner cut that requires some preparation to make it tender and delicious.
One common misconception about flank steak is that it is the same as skirt steak. While these cuts are similar in some ways, they are not the same thing. Skirt steak comes from the diaphragm muscle of the cow, while flank steak comes from the lower abdominal muscles of the cow.
Flank steak is a great choice for cooking on a pellet smoker because its lean nature allows it to absorb smoke flavors easily. To get the best results, it’s important to marinate the steak before smoking to help break down the connective tissues and make the meat tender. After smoking, thinly slice the meat against the grain to ensure maximum tenderness.
How To Make Smoked Flank Steak
- Prepare Marinade
First, we’ll be making smoked flank steak marinade. Combine marinade ingredients in a mixing bowl. Mix all of the ingredients until thoroughly combined to create a marinade.
- Marinade Flank Steak
Add your steaks to the mixing bowl, cover them entirely in the marinade, and wrap or cover the mixing bowl. Alternatively, place the marinade into a Ziplock bag and place the steaks inside the bag, and seal.
Refrigerate marinated flank steak for 8-12 hours. The longer, the better, though marinating your steak for a few hours will do the trick if you’re pinched for time.
- Preheat Smoker
Preheat your pellet smoker to 225ºF. We recommend using Oak or Hickory for flank steaks to add a delicious smoky flavor to your meal.
- Prepare & Apply Dry Rub
Remove flank steak from the marinade and pat dry with a paper towel.
If you have a preferred dry rub, apply it now. We recommend using Guga Rub to add a sweet yet salty flavor to the meat. Alternatively, a simple mix of smoked paprika, garlic salt, and ground black pepper is a simple yet delicious dry rub to try.
- Smoke Flank Steak
Add your marinated, seasoned steaks to the preheated smoker. The duration of your steaks in the smoker will depend upon your steaks’ desired readiness, though typically, it will be around one hour.
Using your meat thermometer, check the internal temperature of the steaks. As a general rule, the temperate should correlate to the desired doneness below:
Rare steak – 125ºF/51ºC. The center of the steak is bright red and pink on the outside.
Medium rare steak – 135ºF/57ºC. The center of the steak is pink and slightly brown towards the outside.
Medium steak – 145ºF/62ºC. The center would be light pink and the outer side would be brown.
Medium well steak – 155ºF/68ºC. The center would be slightly pink and the outer portion would be brown.
Well done steak – 165ºF/73ºC. It would be completely brown throughout.
Remove steaks from the heat once you’re happy with the results. Allow to rest for 5-10 minutes in foil, and then cut against the grain in thin slices for the best possible results.
Pair your smoked steak with some of these deliciously flavorful side dishes. We recommend trying our Smoked Scalloped Potatoes Recipe, Smoked Cauliflower, and Easy Smoked Asparagus recipes.
Tips For Making Smoked Flank Steak
Smoked flank steak is a delicious and savory dish that is perfect for a family dinner or special occasion. However, for beginners, cooking a smoked flank steak can be daunting. With the right tips and tricks, you can cook the perfect smoked flank steak every time. Here are some tips that will help you get started:
The marinade is what gives your smoked flank steak its unique flavor. Make sure to marinate the steak for at least 8-12 hours, or overnight, to allow the flavors to penetrate the meat fully. If you’re short on time, you can still achieve great results by marinating for a few hours.
While the recipe suggests using Oak or Hickory pellets, there are many other types of pellets that you can use to add unique flavors to your smoked flank steak. Cherry, apple, and mesquite pellets are popular choices that add a sweet or fruity flavor to the meat.
Using a meat thermometer is crucial to ensure that your steak is cooked to your desired level of doneness. Always check the internal temperature of the steak before removing it from the smoker. This will prevent you from overcooking or undercooking the meat.
Best Beer To Serve With Smoked Steak
Beer and smoked steak are a match made in heaven. The bold, smoky flavors of the steak complement the rich, complex flavors of certain beers, making for a delicious pairing that will take your taste buds to new heights. Here are the top 3 types of beer that pair well with smoked steak:
A rich, malty stout is an excellent pairing for smoked steak. The dark roasted flavors of the stout complement the smokiness of the steak, while its full-bodied nature can stand up to the meat’s bold flavors. The chocolate and coffee notes in a stout can also add depth and complexity to the pairing.
A nutty, slightly sweet brown ale pairs exceptionally well with smoked steak. The nutty flavors of the ale complement the smoky flavors of the steak, while its malty sweetness can help balance out the saltiness of the dish. A brown ale’s smooth and creamy texture can also help cut through the richness of the steak.
An IPA’s hoppy bitterness can balance out the richness of smoked steak, making it an excellent pairing for those who want a more refreshing beer. The fruity and floral notes in an IPA can also complement the smoky flavors of the steak, while its effervescence can help cleanse the palate between bites.
Smoked Flank Steak
- Paper towel
- Mixing Bowl
- Ziplock bag (optional)
- Mixing Spoon
- BBQ Grill Accessories (Tongs)
- 4 flank steaks
- 2 tbsp Guga Rub (or your preferred dry rub)
- 1/2 cup Teriyaki sauce
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp ground black pepper
- 1/2 tsp red pepper flakes
- Combine marinade ingredients in a mixing bowl and mix until thoroughly combined.
- Add flank steaks to the mixing bowl and cover them entirely in the marinade, or place the marinade and steaks in a Ziplock bag and seal. Refrigerate for 8-12 hours.
- Preheat your pellet smoker to 225ºF with Oak or Hickory.
- Remove steaks from the marinade, pat dry with a paper towel, and apply dry rub.
- Smoke the steaks in the preheated smoker for about 1 hour, or until the desired doneness is achieved.
- Use a meat thermometer to check the internal temperature of the steaks and follow the temperature guidelines provided for desired doneness.
- Remove the steaks from heat, allow them to rest in foil for 5-10 minutes, and then cut against the grain in thin slices.
- Serve with your choice of side dishes.
Smoked Flank Steaks FAQs
Flank steak is a lean cut of beef that comes from the abdominal muscles of the cow. To prepare it for smoking, you should first marinate it for 8-12 hours, then pat it dry and apply your desired dry rub. This type of steak is also known as London Broil.
Preheat your pellet smoker to 225ºF and smoke the flank steak for around one hour, or until it reaches your desired internal temperature.
Oak or hickory pellets are ideal for smoking flank steak, as they add a delicious smoky flavor to the meat.
Yes, you can use a gas or charcoal grill to cook the flank steak, but be sure to pay close attention to the grill’s temperature.
Use a meat thermometer to check the internal temperature of the steak. The temperature should correspond to your desired level of doneness, as listed in the recipe instructions.
It’s important to thinly slice the flank steak against the grain to ensure maximum tenderness.
Yes, you can use any dry rub of your choice for flank steak recipes, but the recipe recommends using Guga Rub or a simple mix of smoked paprika, garlic salt, and ground black pepper.
Marinating the flank steak before smoking and thinly slicing it against the grain are key steps to ensuring a tender and juicy result.